Cyprus Cooking by Liz
Irresistable Vegan Chocolate Cake
An irresistable cake it is, one of those recipes that went from hand to hand, tried out and given on. I truly can't remember from whom I got this recipe, it's been years in my possession, before most recipes were available on the internet. No eggs, no milk and no butter, instead margarine is used, brewed coffee and a little more baking powder. I make everybody happy in my household with this chocolate cake! Hope you enjoy it as much as we do!
400 gr sugar
160 gr peanut oil
450 ml water
1 tsp instant coffee
50 gr cacao
1 vanilla sugar
2 tblsps vinegar
450 gr plain flour (farina 00)
3 tsps baking powder
100 gr icing sugar
80 gr margarine
30 ml water
60 gr cacao
Pre heat the oven 175 degrees Celcius.
Line the bottom of a spring form of 24 cm diameter with baking paper, clip it in place between bottom and edge, line the edge with a little oil and flour or cacao, cut off the paper around the edge.
Mix both sugar and oil,
Dissolve the instant coffee in the water and mix in,
Add cacao, vanilla and vinegar and mix for 1 minute,
Add sifted flour and baking powder and mix on low speed until well combined,
Bake the cake for 60 minutes (cover with aluminum foil after 45 minutes, if necessary),
Test the cake if fully baked with a knife and set aside for 10 minutes before you unclip the edge,
Cool the cake entirely.
For the glacing add all ingredients in a glass or ceramic bowl and place on top of a small saucepan with 2-3 cm of water, bring to the boil and using the bain marie technique warm and combine all ingredients into a nice paste.
Once the cake has cooled down, spread the glacing over the top and sides of the cake.
This is the original recipe, personally I do not use instant coffee, so I brew coffee, let it cool down and use that instead and I make slightly more glacing using 150 gr sugar, 120 gr margarine, 45 ml water and 90 gr cacao. Another option is to cut the cake horizontally and add a layer of icing between both halves.
Enjoy! - καλή όρεξη!